If you're trying to cut back on white starches like white potatoes, this is a great alternative to mashed potatoes. The carrots and parsnips complement each other quite well -- the carrots add some sweetness and the parsnips give it a little spice.

Makes 4 small servings

Ingredients:

10-12 small/medium carrots

10-15 small/medium parsnips

Water

Pink Himalayan Salt, to taste

Pepper, to taste

1/2 teaspoon Garlic Powder

Ready to peel.

Directions:

Wash, peel and chop carrots and parsnips.

Add to pot.

Add enough water to cover the carrots and parsnips.

Add salt, pepper and garlic powder.

Boil 5-10 minutes.

At this point, the water should become thick and have a yellow, orange color. I had thought I would drain, but there was no need.

When the carrots and parnips are soft enough to mash, smash with potato masher.

Boil chopped carrots and parsnips 5-10 minutes until water turns thick and vegetables are soft.

It's that easy!

I do think, however, this would be even better whipped with a mixer or blender. The parsnips retained a somewhat stringy texture after mashing. So if you're sensitive to texture, definitely use the blender!